I made this Caramel Apple Cheesecake on Saturday, and I’m finally sharing it with everyone now. Who doesn’t love cheese cake? This cheesecake is topped off with freshly cooked peeled apples in cinnamon and sugar, and then topped off with butterscotch topping. The original recipe calls for chopped nuts on top and you can go ahead and use that too if you like them. You will not be disappointed by this cheesecake recipe. Caramel sauce would be good.
I think, I finally found my go to base cheesecake recipe. This may sound weird, but the graham cracker crust was my favorite part. The sugar, graham crackers, and butter balanced out nicely and I wanted to keep on eating the crust. My cheesecake had cracks in it, but that is ok. Just top the cracks off with some baked apples to cover it up. No one will ever no. I know you can put the cheesecake in a water bath to prevent the cracks from happening, but I never do that. I do use tinfoil around the pan for easy clean up.Print
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/3 cup butter
- Apple Topping
- 1/2 cup sugar
- 1 tablespoon flour
- 1/2 tsp ground cinnamon
- 1/2 cup lemon juice
- 6 medium Granny Smith apples
- 1/2 cups chopped pecans
- 3 pkg (8z each) cream cheese
- 3 eggs
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
- Combine crust ingredients; press into the bottom and 1 1/2 in up sides of a 9 in springform pan.
- For topping, combine the sugar, flour, cinnamon and nutmeg in a dutch oven.; sti in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temp. Set aside 3 tbsp, for filling; refrigerate remaining topping until serving.
- Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well combined. Add reserved topping; mix well. Pour into crust.
- Bake at 350 for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temp. Refrigerate for at least 4 hours. Just before serving, top with apple topping.
Recipe adapted from The Ultimate Guide to Fall Baking magazine from Taste of Home